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Summer veggie wraps with smoky eggplant

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For an easy family meal, look no further than these Summer veggie wraps. Packed with smoky flavours and crunchy pepitas, they’re guaranteed to be a hit.

  • Makes4
  • Cook time30 minutes
  • Prep time10 minutes, + cooling & standing time
Summer veggie wraps with smoky eggplant


  • 1 large eggplant (about 500g)
  • 1 large garlic clove
  • ½ tsp ground cumin
  • 3 tbs olive oil, divided
  • 3 tbs lemon juice, divided
  • 2 tbs tahini
  • 4 large soft white wraps, chargrilled
  • 2 cups baby rocket leaves
  • 1 avocado, pitted, peeled, cut into thin wedges
  • 2 vine-ripened tomatoes, thinly sliced
  • 2 Lebanese cucumbers, thinly sliced lengthways
  • 2 celery sticks, thinly sliced
  • ¼ red onion, thinly sliced
  • ¼ cup (50g) pepitas (pumpkin seeds), toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Prepare a barbecue for medium-high heat. Using a fork, pierce the eggplant several times. Barbecue, turning occasionally, for 30 mins or until the skin is charred and centre is soft. Cool eggplant. Cut eggplant in half. Scrape flesh into a strainer set over a bowl and set aside for 10 mins to drain.
  2. Step 2

    In a food processor, process garlic until finely chopped. Add cumin, 2 tbs oil, 2 tbs lemon juice and tahini and process to combine. Add the drained eggplant flesh. Pulse to form a very coarse puree. Season with salt.
  3. Step 3

    Spoon the eggplant puree over the wraps. Top with the rocket, avocado, tomatoes, cucumbers, celery, onion and pepitas. Drizzle the wraps with remaining 1 tbs lemon juice and oil. Season with salt and pepper. Fold wraps and serve.